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In a large heatproof bowl or measuring cup, combine all ingredients for brine and stir until sugar and salt have fully dissolved. Allow to cool (room temp or a bit warmer)
Slice cucumbers and pack into 1 quart canning jar. Optional, include a pickling/fermenting weight to keep cucumbers from floating.
Add brine to top of jar (there will be some leftover). Tap the jar to remove air bubbles and seal.
Allow to sit at least overnight for pickles to develop. Pickles should last 3-4 weeks with refrigeration.
Notes
For crunchier pickles, store cucumbers in water in the fridge until ready to slice.
This is a base recipe – for variations add dill, more garlic, red pepper flakes, etc to create a unique flavor that you’re craving.
